Gluten Free/Vegan Chocolate Cupcakes

So here they are folks! The cupcakes I was dying to make after watching Cupcake Wars~

I knew they had to be good because as I was laying on the couch (belly happily full of these dense,chocolatey orbs of deliciousness) watching "The English Patient" - I hear my daughter in the kitchen saying, "Oh! My. God! Oh my God! Mmmmm" .  I, of course, had to proclaim their vegan/gluten free-ness to her disbelief.

I followed the same recipe as the Cupcake Wars (link in previous post) but had no orange zest. (Kids ate the one orange). Definitely would have been even more scrumptious but alas, just as good...I am considering buying some Orange oil for cooking...This one looks yummy ~

Boyajian Pure Orange Oil for baking

I substituted brown sugar for regular sugar because when making things GF you need to add more moisture. Also, bourbon vanilla is the best for GF baked goods. The buttercream frosting melted right into the cupcake, thus not delivering the Hostess cupcake affect we were hoping for. Maybe if I waited (so hard!) til it cooled some more....Oh well, next time! Enjoy!

Chocolate Cupcakes with Chocolate Ganache

1 cup sorghum flour

1/2 cup tapioca flour

1/2 cup cocoa powder

1 cup brown sugar

1 teas baking powder

1/2 teas baking soda

1/4 teas sea salt

3/4 cup orange juice

1/2 cup grapeseed oil

1 Tbsp bourbon vanilla

Mix dry ingredients together . Separately mix wet ingredients. Combine. Mix on Med speed for a minute. Fill muffin cups. This recipe makes 9 cupcakes~

350 degree oven for 20 minutes. Put toothpick in to make sure cooked through. Let cool. Be patient!

Chocolate Ganache~

1/2 cup Ghiradelli semi-sweet chocolate chips, melt in saucepan, med heat

1-2 Tbsp almond milk

1 teas coconut oil

whisk until smooth. Spoon over cooled cupcakes:)

Inspired by Vegan Cupcake Wars on Food Network

Last night on Food Network, vegan bakers competed. What a bunch of creative bakers! The combination of flavors were mind blowing. Edible flowers and fruits adorning vegan cupcakes! Dreamy...Needless to say I was totally inspired to come up with a cupcake today. Still researching because I want it to be gluten free too...Pictures and recipe to come!

In the meantime check these out:

Creme Filled Chocolate Orange Cupcakes

Cupcake Wars Winner Interview

Rustic Polenta Pancakes

Polenta Pancakes (vegan and gluten free!)

1/2 cup cornmeal
3/4 cup brown rice flour
1/4 tapioca flour
pinch of salt
1 teas xanthan gum
1 teas baking powder
1 teas baking soda
1 teas cinnamon (optional)  Mix all dry ingredients together.

In a separate bowl mix:
2 "eggs" ( 2T flax meal + 6 Tbsp Hot water, whisk -or- Energ-Y egg replacer)
1 cup almond milk with 1 teas cider vinegar (mimicks Buttermilk)

Blend wet ingredients with dry. Cook on a griddle med-low heat with grapeseed oil.
Wait until edges look brown before flipping.

Serve with blueberry and strawberry compote, pear and vanilla bean compote , maple syrup, honey or your favorite preserves

To make compote: Just heat fruit in saucepan with 1-2 Tbsp sugar until bubbly and thickened~